Cran-Raspberry Chutney Cream Spread
A vibrant, tangy spread combining cranberries, raspberries, and spices, perfect for festive gatherings or as a flavorful dip with cream cheese and chutney.
Ingredients
Instructions
- Combine cranberries, raisins, cranberry raspberry fruit juice, vinegar, brown sugar, salt, allspice, cinnamon, and red pepper; bring to a boil, stirring frequently.
- Reduce heat; simmer for 30 to 40 minutes, or until thickened, stirring often.
- Refrigerate until chilled.
Tips & Substitutions
For a thicker chutney, let it simmer a bit longer until it reaches your desired consistency. If you don't have cranberry raspberry fruit juice, you can substitute with cranberry juice or a mix of cranberry and apple juice. Adjust the sweetness by using less brown sugar or adding more raisins. Consider adding chopped fresh ginger for a spicier kick.
Serving Suggestions
This Cran-Raspberry Chutney Cream Spread is perfect as a topping for bagels or toast. It pairs wonderfully with a cheese platter, particularly cream cheese or brie. For a festive touch, serve alongside slices of Old Timey Pound Cake for dessert or as a unique condiment on holiday charcuterie boards.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to a week. The flavors will continue to develop as it sits. If you want to serve it warm, gently reheat in a saucepan over low heat, stirring occasionally to prevent sticking. It can also be served cold straight from the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of Cran-Raspberry Chutney Cream Spread contains roughly 1356 calories, with 23g protein, 239g carbohydrates, and 54g fat. It is an excellent source of dietary fiber (127% of the Daily Value), vitamin C (111% of the Daily Value), and calcium (75% of the Daily Value). Note that it is relatively high in sodium, at 2036mg per serving (89% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh cranberries instead of frozen?
Yes, you can use fresh cranberries for this recipe. Just make sure to rinse and sort them before use, removing any that are damaged or spoiled. Fresh cranberries may require a slightly longer cooking time to break down and thicken, so keep an eye on the consistency as it simmers.
How can I make this recipe vegan?
To make this chutney cream spread vegan, substitute the light cream cheese with a plant-based cream cheese alternative. Additionally, ensure that the sugar used is vegan, as some sugars are processed with animal products. The rest of the ingredients are already plant-based, making it easy to adapt.
Can I freeze the chutney?
Yes, you can freeze the chutney for up to three months. Allow it to cool completely, then transfer it to a freezer-safe container. When ready to use, thaw it in the refrigerator overnight. You may need to stir it well after thawing, as the texture can change slightly during freezing.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).